- 3 cloves garlic peeled and crushed
- ½ small bunch fresh rosemary half the leaves removed and chopped
- 1 lemon, zest
- 2 tbsp olive oil
- 2kg/4.5 lbs quality leg of lamb
For the Mint Sauce:
- 20g/1/2 cup fresh mint leaves
- 1 tsp honey
- 1 tsp salt
- 1 tablespoon hot water
- 2 tablespoons white wine vinegar
- 4 tbsp olive oil
Preheat the oven to 200C/400F
In a mortar combine chopped rosemary leaves, crushed garlic, coarse salt, lemon zest and olive oil. Bash it with a pestle till rosemary and lemon zest release their oils and the mixture resembles a paste.
Rub the mixture all over the leg and roast in the preheat oven for 1 hour 15 minutes for a medium-rare and 1 hour 30 minutes for a well done roast.
Put mint, sugar, salt, water, white wine vinegar and olive oil in a food processor and blend until smooth.
When your roast is cooked take it out of the oven and loosely cover it with aluminum foil. Allow it to rest for 20 minutes before cutting it.
Calories: 402kcal | Carbohydrates: 2g | Protein: 43g | Fat: 24g | Saturated Fat: 5g | Cholesterol: 134mg | Sodium: 520mg | Potassium: 637mg | Fiber: 1g | Sugar: 1g | Vitamin A: 145IU | Vitamin C: 3mg | Calcium: 26mg | Iron: 4mg